FAZENDA PANTANO

brazil

Altitude

1150 masl

Preparation

Pulped Natural

Location

The Cerrado, Minas Gerais

Variety

Yellow Bourbon

Owner

The Ferrero Family

Harvest

May - July

Shipment

September - February

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VARIETAL/S

CATUAI :
This varietal is a hybrid of Mundo Novo and Caturra and is highly resistant to natural elements that coffee trees face at higher altitudes. It originated in Brazil but is now widely planted throughout Central America. Both the red and yellow strains demonstrate high acidity.

Fazenda Pântano is located in the Cerrado close to the city of Patos de Minas at an altitude of 1,150 meters and covers a total area of 550 hectares. More than 300 hectares of the land are allocated for permanent natural forest reserves, which is six times more than the legal requirement under Brazilian law. The farm has over 200 varietals, most of which are in experimental production, and is working closely with the Brazilian Coffee Research Institute to experiment with processing and flavour.

The most impressive factor on Fazenda Pantano is Wagner’s realisation that each part of his land is different and requires varying levels of care. He is fastidious with waste and has plans in place to reduce the use of chemicals and water as much as possible in the coming years. Currently, Wagner’s farm is divided into plots which are made up of 1 hectare squares. He has conducted soil analysis on each hectare of his farm and prescribes individual treatment with water and pesticides accordingly. There is a meteorological station on site to ensure water is being used correctly, taking into account the following factors on each hectare:

Daily necessity of water

Amount of rain

Retention of water in soil

Effect of evaporation and wind

Amount of ground water in first 40cm of soil

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Once again, Pantano has been a pioneering farm in Minas Gerais being the first one in the region to treat each hectare individually and then show equal levels of attention in the post-harvest processing and production of the coffee. Once harvested the coffee is then separated by density with the ripe cherry being selected and then pulped with most of the mucilage removed before it is then laid out on the patio for drying for between 7 -10 days.